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When I was pregnant with my first child, my husband and I were eating at a coastal restaurant in Rhode Island. I suffered from terrible morning sickness day and night. The only thing that looked appealing on the menu was octopus mac ‘n cheese. (It was mac ‘n cheese topped with a hotdog carved into the shape of an octopus.) It was “pregnancy craving at first sight!” But there was one problem, the restaurant wouldn’t allow me to order it since it was on the kids menu. Shame on them, I never returned to the restaurant! However, this story has a happy ending since I’ve since recreated this guilty pleasure meal at home with my kiddos and it’s always a hit!
My happy place to eat my happy meal would be anywhere on the MA or RI coast!
I am not gonna lie - I love sweets more than I should, but when I found this recipe my relationship with waffles went totally new direction! I love them with pouched eggs or avocado (or both!) on top with a nice cup of oat latte. Perfect breakfast!
This recipe is by wonderful foodie Gabriele from @pusryciams on instagram and I am sure I will illustrate more of her food inventions here. Thanks, Gabriele!
With this “Vintage Kitchen Roller” from my grandmother this Calzone transports me when I was little and I was hypnotized by the smell coming out of the oven!
HOW TO MAKE THIS DELICIOUS AND HYPNOTIZING CALZONE!
Dilute the yeast in 250 ml of warm water. Mix the flour with 1 teaspoon of salt in a bowl. Make a volcano and pour the water with the yeast and 50 ml of oil. Knead until you get an elastic dough. Roll into a ball, cover it with a cloth, and let it rest for 3 hours to double its volume.
Wash the tomatoes, peel them and chop them. Sauté with 4 tablespoons oil for 5 min, until excess water evaporates. Season, stir and remove. Divide the dough into 4 equal balls, place them on a work surface and stretch them, giving them a disk shape.
Divide the tomatoes, the grated mozzarella and the washed arugula on the dough discs. Close them, folding them in half, seal the edges and make some incisions on the surface. Put them on the baking sheet, sprinkle with the grated Parmesan and bake for 20 min at 200 °. Remove and serve.
I made a vegetarian kebab recipe by combining my mother's lentil patties recipe with the Çökertme kebab, which belongs to the Bodrum region. I wanted to add Zeki Müren, who lost his life in Bodrum and known as the sun of art, to the illustration. At the same time, I added Halil, who is mentioned in the folk song called "Çökertme Türküsü", to the left of the illustration, above the classical Bodrum houses.